Once again another recipe from Belinda Jeffrey’s Mix & Bake. This cake is very rich so once again small serves! It is equally delicious cold from fridge or warmed up with vanilla bean ice-cream (my favourite is Weiss brand).

250g unsalted butter
250g good quality dark chocolate
85g sifted Dutch processed cocoa
200g roasted pecans
6 eggs
1 1/2 cups castor sugar
1/3 cup brandy
2 teaspoons vanilla extract

GF Rich Chocolate Cake with Vanilla Bean Ice Cream with Raspberries

1. Preheat over to 180 degrees c. Butter and line a spring-form cake tin.
2. Melt butter over double saucepan and add chocolate till melted. Take of the heat and add cocoa. Set aside to cool.
3. Meanwhile whiz the pecans in a food processor.
4. In large bowl whisk the eggs and sugar, then whisk in the warm chocolate mixture. Mix in vanilla and brandy. Finally stir in the ground pecans. Batter should be loose and runny.
5. Pour the batter into the prepared tin and bake cake for 45 minutes or until the side is set but the middle of cake is still a bit wobbly.
6. Cool the cake completely in tin on a wire rack. Once cool release the side of the tin and invert cake onto a plate. Cover the cake with cling wrap and chill it in the fridge, will keep for at least a week.
7. When you are ready to eat cake serve dusted with pure icing sugar and serve with cream.